Eggnog cookies

Ingredients for 1 servings:

• 370 g flour
• 50 g cornstarch
• ½ tsp baking powder
• 160 g powdered sugar
• 3 packets of vanilla sugar
• 60 ml egg liqueur
• 4 egg yolks
• 200 g butter, room temperature
• 200 g white chocolate
• 100 ml egg liqueur

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

simply

Cream the butter, egg yolks, and sugar in a food processor until fluffy. Then add all the other ingredients and mix until smooth. Chill the dough for about 30 minutes. Roll out the dough between two sheets of baking paper and cut out cookies using cookie cutters. Cut out a hole in the top cookie using a smaller cutter (perhaps a Spitzbuben cutter). I always cut out all the cookies first, then place them on a baking tray lined with baking paper or similar, and then cut out half of them using a smaller cutter. Bake in a hot oven at 160°C (convection oven) for about 10 minutes until golden brown. Then let the cookies cool on a wire rack. For the ganache, melt the chocolate in a microwave at 600 watts for about 2 minutes. Let stand briefly, then stir until smooth, and then gradually stir in the advocaat. Transfer to a piping bag and let cool at room temperature. Once the mixture is easy to knead and no longer immediately shrinks back, pipe it onto the bottom of the cookies, then place the cookies on top and press them together gently. Allow to set. Store in a cookie tin.